Ghee- Clarified butter
©Holly Davis www.foodbyhollydavis.com
Making your own ensures you know the quality of the butter used, it is very easy to make and keeps several weeks without refrigeration
500gms Organic butter, makes around 400mls ghee
Clarifying butter removes most if not all of the casein (protein) and lactose(sugar) from the butter; making it much easier to digest and ensuring it wont burn when heated.
Place butter in a heavy bottomed pan
Place over a low heat allow it to simmer gently until it splits and foam sinks and begins to brown
When it smells nutty and before it burns take off the heat strain into a clean glass jar
Store on the bench or in the fridge
Keeps months, but use generously
Use clarified butter for cooking, frying and eating.
